Kung Pao Chicken

Don't be intimidated by the long ingredient list, most are common seasonings found at home, and it's quick to make~ Chop half a chicken breast into evenly sized cubes. Add half a tablespoon of soy sauce, half a tablespoon of cooking wine, half an egg white, a pinch of salt, a little oil, and a tablespoon of starch. Mix evenly and marinate for 30 minutes.

Dice half a cucumber and one-third of a carrot into evenly sized pieces. Cut 2 small chili peppers into sections. Prepare a small handful of Sichuan peppercorns and 1~2 tablespoons of Pixian bean paste (adjust the amount of chili peppers and bean paste based on your spice tolerance).

Heat oil in a pan and fry a handful of peanuts until done. Drain the oil and set aside.

Prepare the sauce in advance: Mince garlic cloves and chop the green onion. Mix them with half a tablespoon of oyster sauce, 1 tablespoon of vinegar, 1 tablespoon of sugar, 1 tablespoon of starch, and 2 tablespoons of water.

Heat an appropriate amount of oil in a pan and stir-fry the marinated chicken cubes over high heat until the surface changes color. Remove and set aside.

Leave a small amount of oil in the pan. Heat it and sauté the Sichuan peppercorns and small chili peppers until fragrant. Add the Pixian bean paste and stir-fry until the red oil appears.

Add the diced cucumber and carrots. Stir-fry until softened.

Add the chicken cubes and stir-fry for a while.

Pour in the prepared sauce. Stir-fry over high heat until the sauce thickens. Finally, add the fried peanuts, mix well, and serve.

This is one of my favorite dishes~ Learn to make it, and it will be worth the data spent on your phone.

Spicy with a hint of sweetness, sweet with a touch of spice. The tender chicken complements the crispy peanuts, creating a flavor that's savory, spicy, and irresistibly crunchy. It's red but not overly spicy, hot but not overwhelming, making it impossible to stop eating. Pure bliss...